Coastal black chickpea curry (Chanyachi amti) from The Indian Cookery Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 290) by Monisha Bharadwaj

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Notes about this recipe

  • jennsutherland on February 13, 2021

    Excellent curry. Cooked my own chickpeas, really loved the depth that the toasted curry paste added to the curry. Added some diced potato and broccoli, curry leaves in the tarka at the end, and stirred in some sambar at the end for a little more aroma.

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